Carrot Ginger Soup

• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 4 tablespoons minced fresh ginger
• 1/4 cup raw long-grain rice
• 1 teaspoon curry powder
• 2 pounds carrots, peeled and sliced 1/4-inch thick
• 10 cups defatted chicken broth
• 1/4 cup heavy cream
• salt and freshly ground black pepper, to taste
• 2 tablespoons coarsely chopped fresh mint leaves, for garnish

Heat the oil in a large pot over medium-low heat. Add the onion and ginger; cook 10 minutes, stirring. Add the rice and curry powder; cook for 1 minute, stirring.

Add the carrots and broth; simmer, uncovered, until the carrots and rice are tender, about 30 minutes. Cool, then puree.

Stir in the cream, season to taste with salt and pepper, then reheat. Garnish with mint before serving.

Serves 8. Per serving: 149 calories 17g carbohydrates 3g protein 6g fat 10mg cholesterol

• source: Parade Magazine
• keywords: soup, vegetarian, favorite
• ratings: Liz-?, Tom-10, Kyle-10, Skylar-8
• time: ?